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Bars, Pecan Shortbread

Source of Recipe


Oregonian



List of Ingredients



• 1 C pecan halves
  
• 1 C all-purpose flour (spooned and leveled)
  
• 3/4 C powdered sugar
  
• 1/2 C cold unsalted butter, cut into pieces
  
• 1/4 tsp salt
  






Instructions



1. In a food processor, pulse pecans until finely chopped. Transfer to a bowl, set aside.In processor, blend flour, sugar,butter and salt until moist clumps form. Add reserved pecans. Pulse 2-3 times, just to incorporate.
   
   
2. Press dough into bottom of prepared pan (if dough is sticky, dip fingers in flour). With a floured fork prick dough every 1/2 inch. Bake until lightly brown, 30-35 minutes.
   
   
3. Cool 5 minutes in pan. Use foil overhang to lift shortbread onto cutting board. With a serrated knife, carefully cut warm shortbread into 18 bars(6 rows by 3 rows). Remove from foil. Cool completely on a rack before serving.
   
   
4. Will keep for several days in an airtight container.